My Funny Valentine…
Allright, it is true that we don’t do anything special on February 14th because we have always refused to buy into the whole money making scheme it has become and feel that we don’t need a special day to remember to say and mean "I love U". We do express it in so many different ways throughout the year, but I still like to treat myself to a little pre-Valentine dessert. I usually follow my craving of the moment and lately it has not been chocolate (shocking I know!) but berries and citrus.
Valentine’s Day is also an occasion to express my love to my family and friends. Since my dad loves Tarte Aux Myrtilles so much and I do too, I made a couple of little Blueberry Pies. I believe we will have them with Champagne tonight…don’t worry I won’t forget to make another treat for my sweetheart tomorrow.
This is another one of those recipes picked up at the Restaurant and that evolves and changes everytime I make it, but here is what I did this time. Since I like pastry dough, I made these double crusted which qualifies the little things for this month WTSIM, hosted by Jeanne.
Individual Blueberry Pies:
Crust, adapted from Dorie Greenspan:
Makes 4 3- inch tarts
1 stick plus 1 Tb. butter, cut in small pieces
1 1/2 cups flour
1/2 cup powdered sugar
1 egg yolk
In a food processor, pulse all the dry ingredients. Add the butter and pulse again. Add the egg yolk and pulse until the mixture comes together in a ball. Wrap in plastic and refrigerate while you prepare the filling.
1 pint fresh blueberries
zest and juice from one lime
1/2 cup sugar
1/2 tsp. ground cardamom
2 Tb. cornstarch
In a heavy saucepan, combine all the ingredients and heat over medium until the blueberries realease their juices and the whole mix start to thicken, about 10 minutes. Let cool to room temperature
Assemble the tarts:
Roll out the dough and cut 8 circles 1 or 2 inches larger than your tart molds. If you do not have free standing tart molds, you can use muffin tins. Gently put one circle at the bottom of each mold, divide the filling evenly among the tarts and lay a second circle on top. Trim and flute the pies the way you like it.
I cut a whole at the top using the bottom part of a pastry tip, before I lay the top crust. If you forget, cut a couple of slits with a knife on the top crust.
Put the tart shells on a baking sheet and bake at 350 for about 20 minutes or until golden brown. I like to brush mine with a bit of milk before baking.
Let cool and eat!!: